Slow Cooker Turnip Greens Recipe (2024)

FAQs

What takes the bitterness out of turnip greens? ›

Braise them. For sturdy greens with a bite, like rapini, collards, kale, and turnip greens, consider braising. Not only will this slow-cooking cut the bitterness, but it will also soften the otherwise tough leaves.

How to Prep Turnip Greens. To remove all traces of dirt and grit, submerge turnip greens in cold water and swish them around. Drain and repeat one or two more times until the leaves are clean. (Wait to wash the greens until you're ready to use them.)

Wash greens and roots well. Some suggest soaking the greens in a little salty water. One turnip website from the United Kingdom notes that if you boil them, add a little sugar to tame the scent and add baking soda to reduce bitterness.

How do you get the bitterness out of turnips? Smaller turnips tend to be sweeter and less bitter, so start by selecting fresh, small, tender turnips and peeling them. Adding a little sugar to your turnips after cooking can also help to counteract any bitterness.

Cooking Styles I most often see:

My suggestion for when you encounter a really bitter green that you are not ready to eat just sauteed: Blanch in boiling water – this helps to remove the bitterness and soften the greens, Blanch THEN saute with bacon and onions, etc.

Place the turnips in a pot and cover with about 2 inches of salted water. Bring to a boil, adjust the heat and simmer until the turnips are tender when pierced with a toothpick or the tip of a paring knife, 20 to 30 minutes. Step three: Season and serve. Drain the turnips and season with salt and pepper.

Some people (especially food service establishments relying upon your satisfaction) add an alkaline ingredient, such as baking soda, to the cooking water to help retain the color of green vegetables. This is a bad practice, however, and you should avoid adding baking soda when boiling any type of vegetable.

Orange peel spray

Strain the liquid into a spray bottle and spray your vegetable plants every few days. Orange peel spray will help get rid of slugs, mosquitos, aphids, fruit flies, ants, and more.

I've used pork neck bones, bacon, fat back, and ham hocks. Ham hocks unlike neck bones aren't smoked. The smoking of the ham hocks creates a divine flavor for both beans and greens.

Blanching your greens is key to getting that bitterness level down. Because glucosinolates are water-soluble compounds, a lot of them are leached out into the water, allowing for a less bitter green.

Can you overcook turnip? ›

Older, big turnips won't have as mild a flavour so you won't want to use them raw. But overcooking any turnip, whether young or old, makes them taste “turnipy” — as in the overboiled turnip taste so many people grew to hate.

Add Vinaigrette, Emphasis on "Vinegar"

Acidity can really bring a pleasant flavor out of bitter greens. If they're being used for a salad, it's good to add a vinaigrette with plenty of acidity to brighten it up. If you are sauteing, add some vinegar or citrus to the greens to finish them off.

Sweetness: From sugar, honey, fruits or otherwise, sweetness will counteract bitter and sour flavours. It can also be used to cut down the heat of a particularly spicy meal. Saltiness: Salt plays two very important roles in flavouring a dish.

Your secret weapon: salt. Although sugar may seem like a natural antidote, your taste buds won't think so. Try this: Sprinkle a bitter green like radicchio or endive with sugar and eat it. Most likely, you'll get a punch of sweetness followed by a disturbing bitterness.